Recipes from today's show :)

PARMESAN-PANKO CRUSTED PORK CHOPS

BUTTERNUT SQUASH RAVIOLI

LEMON-ROASTED ASPARAGUS

CHOCOLATE-CHIP BUNDT CAKE

 

PARMESAN-PANKO CRUSTED PORK CHOPS

4 thick-cut pork chops, bone-in

Salt, pepper, garlic powder & onion powder

1 cup flour

1 cup Italian-style breadcrumbs

1 cup panko breadcrumbs

2 eggs

½ cup whole milk

Oil

Season pork chops on each side with the above seasoning.  Line 3 pans on the counter.  Place flour in the first one, eggs and milk in the second one and breadcrumbs in the 3^rd one.   Dip each pork chop on each side in the flour, then the egg wash, then the breadcrumbs.  Place enough oil in a black skillet just to cover the bottom.  Brown chops for just 2 to 3 minutes on each side or until browned.  Brown 2 at a time and remove from skillet to a wire rack.  Wipe out excess oil, place chops back into the black skillet or oven-proof skillet, and bake at 375 for 25 minutes or until pork chops are cooked through.

LEMON-ROASTED ASPARAGUS

1 lb. fresh asparagus washed and trimmed

1 to 2 tablespoons fresh lemon juice

Salt and pepper to taste

Olive oil

Place asparagus in a single layer on a cookie sheet.  Drizzle with olive oil and season with salt and pepper and lemon juice.  Bake at 400 for 12 to 14 minutes.

 

BUTTERNUT SQUASH RAVIOLI WITH PECAN BROWN BUTTER

1 lb. fresh or frozen butternut squash ravioli

5 tablespoons real butter

½ cup finely chopped pecans

Salt and pepper to taste

Cook ravioli according to package directions.  In a large skillet, melt the butter over medium heat.  Stir in the pecans and stir constantly for 1 minute.  Add the salt and pepper and cook another minute or just until pecans are browned.  Be careful not to burn them J  Add the cooked ravioli to this butter mixture and carefully toss together until ravioli is coated well with butter pecan mixture.  This is wonderful with steak or pork chops.

 

Chocolate-Chip Bundt Cake

1 box Devil’s food cake mix

1 (3 ounce) package instant chocolate pudding

2 cups sour cream

1 cup melted butter

5 eggs

1 t. almond extract

2 cups semisweet chocolate chips

Preheat oven to 350.  Grease a 10-inch Bundt Pan.  In a large bowl, mix first 5 ingredients together for about 2-3 minutes.  Then fold in the almond extract and chocolate chips with a spatula.  Pour into pan and bake for 55 minutes.  Let it cool about 20 minutes and turn out on rack to cool completely.